Preparation time is 5hours 30minutes
Total time is 5hours 30minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
5 Ingredients
Number of servings
6
- 1 1/2 punnets raspberries (125g)
- 85grams raspberry-flavoured jelly
- 300mL Woolworths dollop cream
- 1/4teaspoons freeze-dried raspberry powder (see tip)
- 1teaspoons freeze-dried raspberry crumb (see tip)
Description
Get ready for a nostalgic trip to the disco era with these scrumptious raspberry jelly crèmes, a sweet treat that's sure to make your tastebuds groove!
Method
Step 1 of 4
Place a 6-hole, -cup-capacity silicone muffin tray on a baking tray. Reserve half a punnet of raspberries and set aside.
Step 2 of 4
Place 2 tbs and 2 tsp jelly crystals in a small heatproof bowl. Add 100ml boiling water. Stir to dissolve. Stir in 100ml cold water. Pour evenly among muffin holes. Divide raspberries evenly among muffin holes. Place in the fridge for 2 hours to set.
Step 3 of 4
Place remaining jelly crystals in a heatproof bowl. Add 1/2 cup boiling water. Stir to dissolve. Set aside for 15 minutes to cool. Add 1/3 cup dollop cream. Use a balloon whisk to whisk until combined. Divide evenly among muffin holes. Place in the fridge for 3 hours or overnight until set.
Step 4 of 4
Working with 1 muffin hole at a time, run a flat-bladed palette knife carefully around the inside edge and then turn jelly onto a serving plate. Top with remaining cream and reserved raspberries. Sprinkle with powder and crumb.
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